Dessert
No-Bake Biscoff Cheesecake
30 minServes 12Nutri-Score E€€
E
30 min
30 minNo-Bake Biscoff Cheesecake
what you need
Ingredients
Biscoff cookies (plus extra for layering and topping)Bakery375 g
butter (melted)Dairy113 g
cream cheese (softened)Dairy680 g
sugarPantry400 g- vanilla extractPantry10 ml
- Biscoff cookie butter (melted, plus extra for drizzling)Pantry240 ml
Cool Whip (extra creamy, thawed)Dairy227 g
per serving
Nutrition
553kcal
- Carbs
- 58 g
- Proteins
- 5 g
- Fat
- 33 g
what you’ll use
Tools
Food processor
Baking dish
step by step
Method
- Step 1
Make the crust
- Add the Biscoff cookies to a food processor and blend until they look like sand.
- Pour in the melted butter and mix again until everything starts clumping together.
- Add the mixture into the dish and pack it down really tight.
- Step 2
Chill the crust
- Pop the crust into the freezer while you make the filling.
- Step 3
Make the filling
- Add the softened cream cheese, sugar, vanilla extract and melted cookie butter.
- Mix until completely smooth and creamy.
- Fold in the Cool Whip until light and fluffy.
- Step 4
Layer the cheesecake
- Add the cheesecake filling and spread it out evenly.
- Top with cookies and drizzle on some cookie butter.
- Repeat the process until you get all the way to the top.
- Step 5
Finish and chill
- For the final layer, add more cookies, crushed Biscoff cookies and more cookie butter.
- Chill until set before slicing.
most cooked first